Tuesday, November 25, 2014

Beet and Turnip Salad

I braved 20 degree weather at 7:45 on a Saturday morning to bring you this salad.  Our friends, E+P, threw a friend Thanksgiving last weekend, and I wanted to bring a couple dishes.  This salad was one of them.  As I walked through the market, I spotted beets and this salad came together in my head.  It's crisp, rich and tasty!

This salad would be an excellent side dish on your Thanksgiving table, but it would also be a fantastic lunch.

Basil thinks it smells like a great salad, too.

Beet and Turnip Salad
  • 4 small beets
  • 4 small turnips
  • 2 tbs fresh thyme leaves
  • generous pinch of salt
  • fresh cracked pepper
  • 1 tbs olive oil + 1 tsp
  • 1/2 cup baby radishes
  • 1 large head of fresh fall lettuce (about 6 cups)
  • 1/4 cup shredded carrots
  • 2 tbs fresh basil leaves cut into slivers
  • 1/2 cup raw walnuts
  1. Preheat the oven to 400 degrees (F).
  2. Carefully peel the beets and chop into small pieces.
  3. Chop turnips into equally sized pieces.
  4. Toss turnips and beets with thyme leaves, 1 tbs olive oil and pinch of salt.
  5. Place in baking dish and bake for 40 minutes.
  6. Once down, set aside to cool.
  7. Assemble!  Wash the lettuce leaves, chop and place in a large bowl.
  8. Cut the radishes into thin discs and toss with the lettuce.
  9. Add carrots, walnuts, basil and cooled turnips and beets.
  10. Toss salad.  
  11. If still dry, add in an additional tsp of olive oil and a generous amount of cracked pepper.
  12. Serve!

My confident cooking beets is rising, and I want to now put them in everything.  They're so tasty, and they really scream winter to me.

Isn't that lettuce beautiful?!  It was crisp, bitter and delicious.

This salad is great, and I hope you enjoy!

Oh look, a bonus picture of Basil!  Isn't she a cutie pie?  We had a little scare last week where she stopped eating and we had to take her into the vet for dehydration.  They run a bunch of tests and couldn't figure out what was wrong with her, but she seems to be on the mend.  We're keeping an eye on her, and she is getting back to normal.  We love our Bazie!

Monday, November 24, 2014

Tempeh Breakfast Scramble

Today, I'm bringing you breakfast.  This dish is very easy to make, but it packs a flavor punch.  If you're like me, you might travel for the holidays and be the only vegan in the house.  This is a dish that I often make at home and bring with me, but it's easy to make when you get to your destination.  This makes a good amount of food as well.

Tempeh Breakfast Scramble

  • 1 pack of tempeh
  • 1 tbs coconut oil
  • 2 cups chopped kale
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/4 tsp salt
  • 1 tsp thyme
  • a pinch of cayenne pepper
  • 2 tbs nutritional yeast
  • juice from 1 lime
  • 1/2 cup water
  1. In a large saute pan, place block of tempeh and cover with water.
  2. Bring to a boil.
  3. Boil for 10 minutes.
  4. While tempeh is boiling, chop kale and get spices mixed in a small bowl.
  5. Drain the pan and place tempeh to the side in a bowl.
  6. Set pan on medium/high.
  7. Add coconut oil to the pan and let melt.
  8. With a potato masher, mash tempeh in the bowl.
  9. Add tempeh to the saute pan.
  10. Add in spice mix and cook for 1 minute.
  11. Reduce heat to medium/low.
  12. Add in water and lime juice and cook down for 15 minutes.
  13. Add in kale and cook down until wilted, about 5 minutes.
  14. Serve on toast!

This dish would be great by itself, on toast, or wrapped up in a burrito.  It's filling and delicious, and it will give you a good start to your day.


Friday, November 21, 2014

Odds and Ends

I am thankful for Basil.  As the weeks go by without Bodhi, I am comforted by getting to know our little Bazie.  It's pretty amazing what companion animals can do for your spirit, and Josh and I are lucky to have her.  For the past two days, she has not been eating.  She's at the vet right now, and they're running tests, so please keep our little Bazie in your thoughts.  I'll keep you posted.

Even though... sometimes... she's a little mental.

So, what have I been eating lately?  Toast.  So much toast.  I've also been eating a lot of salads and stir fry.  We had a dinner party last weekend with some friends, and somehow, I did not photograph a single thing.  I can tell you that I made home made stir fry sauce and tons of spring rolls.  I had plenty of spring roll filling left over, so I decided to make salads with it for lunch.

I added some tofu to it after posting my first salad to instagram and getting some good feedback.

I busted out the spring roll ingredients again for dinner, but I packed them so full that they exploded.  Whoops!  I guess I need to get better at rolling spring rolls.

They are still tasty!

I told you I have been loving toast lately, so what better with toast than tofu scramble?  We had breakfast for dinner one night, and it was delicious!

You can make an easy tofu scramble very fast, because you don't need to press the tofu.  I usually pan fry some veggies, then crumble in the tofu, then I add the spices.  I learned long ago, from Vegan with a Vengeance, that the holy trinity of tofu scramble is tumeric, thyme and cumin.  Add a little salt and pepper on top, and you're good to go.

I served the scramble with toast + Earth Balance and some oven roasted potatoes.  It was a fantastic dinner.

Oh look, more toast!  For breakfast, I used some leftover tofu and wilted spinach to make this fantastic breakfast sandwich.  This kept me full until dinner!

I went to lunch a few times as well.  This salad is the Thai Crunch Salad (minus chicken) from Market Place Grill.  They just opened one out by our office, so my coworkers have been going a lot.  This salad is pretty tasty, with lots of peanuts and crunchy veggies.  I think next time, I'll leave off the fried wontons, because the salad ended up being kind of greasy.

I had a lovely lunch at Izzy's.  The jasmine pearl tea and black bean soup was perfect for a cold day.  I will be going back often for hearty, vegan soup.

Josh and I went back to Cilantro's for a second try, and this time, I ordered the veggie fajitas.  They were fantastic.  The seasoning was on point, and they weren't too greasy.  I had a lot to take home, too, which was great.  Last time, I had the spinach enchiladas, which were also good.  Josh and I both decided that we need to keep this restaurant in our rotation.

I have been making an amazingly tasty hot chocolate at my desk at work.  It's super simple and energizing.

Pumpkin Hot Chocolate

  • 1 cup Pumpkin Coconut Milk or 1 cup coconut milk + 1 tbs pureed pumpkin
  • 1/4 tsp cinnamon
  • 1 heaping tbs of cacao powder

  1. Heat the coconut milk (+ pumpkin puree if using) in the microwave for 2 minutes or on the stove top until warm.
  2. Add coconut milk, cinnamon and cacao powder to a blender.  I use a nutribullet at work.
  3. Serve in a mug.

I woke up early enough on Saturday to hit up the Hillcrest Farmer's Market before my 8 am yoga class.  I found some great produce, and I'll be sharing the things I made with you next week.

I have been working on self acceptance this week.  I have so much to be thankful for, and I'm really trying to work on being content with myself.  

Fitness Recap

Josh and I are heading to Mountain Home for the White River Half Marathon this weekend.  Only, neither of us are running the half.  We both bumped down to the 5k, because we did not train adequately for the race.  We'll still have a good time, though.  I look forward to seeing friends and enjoying the fall colors.

I'm going strong with yoga as well.  It's keeping me happy and centered as the days get shorter and the temperatures drop.  I have been doing to my studio for 2 years fairly consistently now, and I don't know what I would do without it.

Thanksgiving is coming up, which means traveling and big meals for most people.  Make sure you pack healthy snacks, and drink plenty of water!